There is a bounce in the air, a holiday feeling. It’s autumn but we have temperatures of 26 degrees, a sudden injection of warmth and colour into the mizzy grey of the past few weeks. I love this temperature’s smell, especially in the evening: it reminds me of holidays on the continent.
These are the trees on the bank out the back of our house. I am reminded of fall in New England: beautiful red leaves framed by deep blue skies. How can you not want to be outside on days like these?
Sitting in the garden with a book this afternoon I munched on a muffin. Raspberries and white chocolate teamed with coconut and lemon. It sounds like too much, but the flavours do work together. Try them before the last of the raspberries are gone!
(This recipe is adapted from one in Mad About Muffins, my bible when it comes to muffins. The ratios always work.)
- 315g plain flour
- 1 tbsp baking powder
- 170g caster sugar
- ½ tsp salt
- 50g desiccated coconut
- 2 eggs
- 160g coconut milk
- 40g milk
- 100g corn oil
- grated zest of 1 lemon
- 200g white chocolate chips
- 200g raspberries
- 50g desiccated coconut (for the topping)
- Preheat your oven to 180 degrees C. Line a 12 hole muffin tin with paper muffin cases.
- Mix the flour, baking powder, sugar and salt in a large bowl. Stir in the desiccated coconut.
- Mix the eggs, coconut milk, milk, grated lemon zest and oil in a bowl.
- Add the eggs and milk mixture to the flour mixture and stir together (don't over mix).
- Add the chocolate chips then the raspberries.
- Spoon into the muffin cases, then sprinkle the desiccated coconut over the top of the muffins.
- Bake for 22-25 minutes.
- Leave in the muffin tin for ten or so minutes then transfer to a rack to cool.